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Plant-based Mexican-style nachos

20 minutes

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Plant-based Mexican-style nachos

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 x 250 g packet Woolworths multigrain nacho chips
1 pack Woolworths chilli non carne
1 can Woolworths refried beans
350 g Woolworths exotic tomatoes, sliced
Woolworths guacamole sauce, for serving
fresh coriander, for serving

For the salsa-marinated radishes, mix:

150 g radishes, sliced
3 T olive oil
2 t Woolworths salsa seasoning
lime juice, a squeeze (or a dash of red wine vinegar)

Method

1. Allow the radishes to marinate while you make the nachos.

2. Preheat the oven to 200°C. Place the nachos on an ovenproof dish and top with the chilli non carne and refried beans. Heat for 15–20 minutes.

3. Top the nachos with the tomatoes and serve with the radishes, guacamole sauce and coriander.

Cook's note: Instead of using chilli non carne, make a chilli con carne using Woolworths’ chilli con carne cook-in sauce and sprinkle with mozzarella cheese before baking. To bulk up the nachos, serve with Mexican rice and corn salsa.

Find more Mexican-inspired recipes here.

Mexican

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